Recipe: Farfalle with Arugula and White Beans (with butter, garlic and rosemary)

FARFALLE WITH ARUGULA AND WHITE BEANS

Quickly wilted arugula, canned beans, and toasted walnuts add heft to this vegetarian main course. Try spinach in place of arugula and pine nuts instead of walnuts.

Coarse salt and freshly ground pepper
12 ounces uncooked farfalle (bow tie-shaped pasta)
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
4 garlic cloves, thinly sliced
1 pound baby arugula
1 (15 1/2 ounce) can cannellini beans, drained and rinsed
1/4 teaspoon chopped fresh rosemary
1/3 cup walnut pieces, toasted for garnish

Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta water; drain pasta.

Add 1 tablespoon butter and the garlic to the pot; cook over medium heat, stirring, until garlic is fragrant, about 2 minutes. Add arugula; toss just until wilted.

Add beans, pasta, and remaining 3 tablespoons butter; season with salt and pepper. Heat, tossing, until butter is melted and beans and pasta are warmed through, about 1 minute. Add enough reserved pasta water to create a thin sauce to coat pasta.

To serve, divide among shallow bowls, and garnish with walnuts.

Makes 4 servings
Source: Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine